Tri Tip Sandwich Recipe:
Tri Tip Sandwich Recipe:
Here’s the recipe for the finest tri-tip steak sandwich! Melted beef slices accompanied by a creamy horseradish sauce and caramelized onions on toasted ciabatta.
There are tri-tip sandwiches, sometimes referred to as Santa Maria steak sandwiches, appearing on menus everywhere. These steak sandwiches are often made with grilled beef, but you can prepare our version any time of year—even outside of grilling season. Melting cheese, excellent sauce, and simple caramelized red onions finish off my sandwich dish.
What Is It?
Tri Tip Sandwich Recipe:
Tri-tip is a staple beef cut in Santa Maria-style barbecue. This type of grill is used in an open pit over a wood fire. Apart than that, it’s usually really easy. Flavorful meat, fire, and seasoning.
When the tri-tip is cooked, serve it with some buttered garlic bread and beans. Rather, it’s a component of a classic Santa Maria tri-tip sandwich.
In a typical Santa Maria tri-tip sandwich, the tri-tip is served with caramelized onions, crusty bread or rolls, a hot, creamy sauce (such as our creamy horseradish sauce or jalapeño aioli), cheese, and maybe some greens, like arugula. You can probably immediately see why these sandwiches are so popular all around the world.
Components:
Tri Tip Sandwich Recipe:
- Two pounds of tri-tip steak
- Separate 2 and 1/4 tsp of kosher salt
- One teaspoon of black pepper
- 1 teaspoon powdered garlic
- Two tablespoons of cooking oil
- One tablespoon of butter
- One big chopped red onion
- One tablespoon of brown sugar
- Six split ciabatta buns
- Cooking spray with olive oil
- Partition 3/4 cup of creamy horseradish sauce.
- Six pieces of American or Provolone cheese.
How to Prepare a Tri-Tip Sandwich:
Tri Tip Sandwich Recipe:
Of course, I’m making my recipe for steak sandwich with delicious, delicate tri-tip. This beef cut is thick and fashioned like a triangle. It is perfect for feeding a large number of people because of its 2-3 pound weight.
If you have any leftover beef or steak, you are welcome to use it in place of the tri-tip, which is made with the recipe shown below.
You just need to cut it thin and continue. You should also be aware that my recipe calls for pan-roasting the tri-tip, which entails heating it up on the stove and then finishing it baked.
For even more flavor, you may marinate the steak in advance using this recipe for Tri-Tip Marinade.
You may also make a dry brine, which involves seasoning the meat and putting it in the refrigerator for eight to twelve hours before cooking; my Pan-Roasted Tri-Tip recipe has more information on how to do this.
I have a classic and delicious Santa Maria seasoning for you right here, should you choose that path.
However, if you’re impatient to get cooking and like to simplify things, just sprinkle the steak with salt, pepper, and garlic powder before setting it aside.
To get the tri-tip nice and browned, I like to sear it first in a cast iron skillet. After that, it is baked for 20 to 25 minutes at 450°F in a hot oven.
You’ll get medium-done beef, which is how I want my beef sliced. This is due to the fact that the tri-tip roast’s thinner ends will cook more evenly, providing your guests with a nice selection.
The thickest area of the tri-tip is where the medium-temperature beef is located, and the tips are where the medium-well beef is located.
Guidelines:
Tri Tip Sandwich Recipe:
- Apply two tablespoons each of salt, pepper, and garlic powder to the entire steak.
- Turn the oven on to 450°F.
- A big oven-safe skillet should be heated at medium-high heat. To coat the skillet, add the cooking oil and swirl it around. To the skillet, add the steak.
- Cook, uncovered, for about 5 minutes or until the underside is nicely browned. After 4–5 minutes, flip and continue cooking until the underside is thoroughly browned.
- Place the steak-filled skillet in the oven. Although the thinner sections and margins of the steak will be slightly more done than that, cook the steak until the thickest area reaches the appropriate internal temperature.
- Take the skillet out of the oven and remove the steak from the pan right away. Place it on a dish or chopping board and let it sit for ten minutes.
Guidelines:
- In the meantime, melt the butter in a large skillet over medium-high heat. To coat, add the red onion and stir. Lower the heat to low once some of the pieces have barely begun to brown.
- Add the brown sugar and the remaining 1/4 teaspoon of salt, then stir. Cook for 5 to 7 minutes, stirring periodically, or until softened. Take off the heat and place aside.
- Place a rack approximately 6 inches away from the hot sources and preheat the broiler.
- Cut the tri-tip across its grain. Put aside.
- Transfer the buns, top and bottom, split-side up, to a large baking sheet. Apply cooking spray to the split sides of the buns.
- Place the baking sheet on the rack beneath the broiler and bake for two to four minutes, or until the bun tops are toasted. Take the pan out of the oven.
- Sandwich, Remove the tops of the buns from the baking sheet and place it aside. One tablespoon of horseradish sauce each bun should be spread on the bottom.
- Place one piece of cheese, one-sixth of the sliced tri-tip, and one-sixth of the sautéed onions on top of each. Return the pan of bun bottoms to the broiler for two to four minutes, or until the cheese has melted.
- In the meantime, apply one tablespoon of the horseradish sauce on top of each bun.
- Take out the bun bottom pan from beneath the broiler. Place a top on each bottom, then serve.
